Directions

1.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

2.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.

3.
With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).

4.
With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.

5.
Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Cook's Notes

Avoid getting water in the chocolate mixture while it's melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.

Reviews

I was aware this can crumble, so was very careful, and still about 1 in 4 pieces crumbled which is disappointing. I'd recommend another recipe, or if you want to do it still, I'd cook it less and also cut it up straight away after coming out the first time, so it's still a little doughy

I was very happy with the way these turned out. I didn't read the comments before but I did have troubles with the cookies crumbling while cutting them. They are absolutely delicious though! I can't wait to have more with my coffee in the morning.

These turned out quite well. As mentioned in a previous post, you do not melt the chocolate, but finely chop it and work it in with the nuts. I substituted half walnuts, half slivered almonds and to cut back on sugar, used a small amount of ground ginger and Ghirardelli chocolate. For presentation, I then glazed them with melted white chocolate and sprinkled them with fresh ground nutmeg.

This is a fast and easy recipe. Turned out chocolatey and yummy. I decided to "healthy" it up more and substituted the white flour with 3//4 spelt and 1/4 soy flours. I used only half of the canola oil and the rest was ground flaxseed meal. I will definitely make this again and add a little more ginger. And, you don't melt the chocolate. You are mixing in the cocoa powder and either chocolate chips and broken chocolate pieces. I recommend doubling or tripling the recipe...they go fast.

This is the best biscotti recipe I've ever made. My family loves it. Usually the recipes I've made did not use any oil or butter, but turned out rock hard and needs to be dunked in coffee/tea. This recipe only uses little oil, and came out crispy, like ones I would buy in a bakery. Highly recommended!

If you are finding the biscotti a little delicate to work with, I would recommend cooling them completely after the first baking before cutting. I usually let mine sit for at least and hour or so before I try to get a knife into the logs. This helps to create the uniform, attractive biscotti shape before baking the second time.

If you are finding the biscotti a little delicate to work with, I would recommend cooling them completely after the first baking before cutting. I usually let mine sit for at least and hour or so before I try to get a knife into the logs. This helps to create the uniform, attractive biscotti shape before baking the second time.

You are NOT supposed to melt the dark chocolate. If you read the recipe carefully, it says to fold the coarsely-chopped dark chocolate into the dough along with the walnuts and chopped crystallized ginger, Clearly, the dark chocolate is intended to BE dark-chocolate "chips"!